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Eggo Rainbow Breakfast Tacos are a fun way to celebrate the end of summer. Our breakfast routine has become quite boring. My kids have been asking for something new to try. While shopping at Walmart last week, I found the cutest breakfast item, Eggo Cinna-toast and Choco-Toast were hiding on the bottom shelf. I knew these toasts would help me create something exciting for breakfast.

These toasts are so cute. The kids cannot decide if they like the cinnamon or chocolate flavor best. But the best part, Kellogg’s has removed all the artificial colors from their waffles and toasts. Now all the colors are coming from only natural sources. This is such awesome news! My kids were thrilled that I brought home these delicious breakfast treats. The mini toasts are so good that my kids love to eat them plain or toasted. No need for messy syrups, they are perfect just as they are. Yesterday we were getting ready to go shopping and my daughter told me she forgot something important inside. She went in the house and got in the car with two Choco-Toast, one in each hand, and said that she was now ready to go shopping.

These Cinna-Toast snacks were the inspiration for the cool and refreshing breakfast tacos that I am sharing today. Perfect option for a hot summer day. Everywhere I look online I see rainbows and unicorns. Why not bring the fun of rainbows and unicorns to our breakfast table? I came up with an easy recipe and invited the kids to help me make it. Eggo + edible rainbows= best breakfast ever.

This recipe might look like a dessert. It might even tastes like a dessert. Shhhhh, don’t tell the kids but it is packed with fruity goodness and low fat yogurt. Does it hurt if they think they are eating a decadent ice cream treat for breakfast? (Hopefully they are not reading this post.) Invite your kids to help assemble the toasts because when you involve the kids in cooking, they are more likely to enjoy eating it. Mom or Dad should bake the toasts (taco shell) while the children can help mix and scoop the rainbow frozen yogurt. Don’t forget to top it all off with some sprinkles.

Waffles were the very first breakfast that my kids could cook by themselves. It was an important first step in learning how to be more independent. It was also an easy way for my kids to make breakfast when I was still in bed. Over the years, my kids have gotten older and become more confident with cooking and helping in the kitchen. A perfect place to start in the kitchen is with a Cinna-Toast in the toaster. Small steps quickly lead to greater autonomy.

This recipe is quite easy to put together. The day before you plan to serve your tacos, make your rainbow frozen yogurt. Buy a large container of your favorite brand of vanilla or plain yogurt. To color the yogurt you will need a variety of freeze dried fruits. We used mango for yellow, raspberries for red, blueberries for purple and spirulina for green. When you put the freeze dried fruits into your food processor or blender they quickly turn into a powder. Stir each color fruit powder into your plain yogurt. This is a perfect way to “color” your yogurt.

Another benefit of this recipe is another on the go snack. With the leftover powdered fruit and some yogurt, you can make your own zip top popsicle pouches. Pop them in the freezer for a refreshing on the go summer snack. You can buy the tubes to make your own yogurts here and use the same colored yogurts to fill them up.

We created our Eggo Rainbow Cinna-Toast breakfast taco in about 5 minutes. (This amount of time does not include the prep work the day before to make the rainbow frozen yogurt part). We heated our Eggo Cinna-Toasts in the oven right on a taco rackso that they would bake into a taco shape. If you do not have a taco rack you can just toast the Cinna-Toasts and then fold them into a taco shape. Your whole house will smell like cinnamon and the kids will all come running because these Cinna-Toasts are packed with flavor. Let the taco shape cool a minute and then scoop in some of your rainbow frozen yogurt. Top with sprinkles if you choose. You might want to get a few plastic stands to hold the tacos so they do not spill over.

Need more recipes to make with your Cinna-Toast or Choco-Toasts? Click here for some delicious inspirations. If you use Ibotta, click the link above to save $1 on your next purchase. Keep up with Eggo Waffles on Twitter or Pinterest.

Open the freeze-dried strawberry package and remove the moisture packet.

Pour contents into a blender or food processor.

Process until the fruit is a fine powder and pour into a small bowl.

Repeat the process for each freeze-dried fruit and keep powders in separate bowls.

Divide the yogurt into 4 small bowls.

Add 1 teaspoon of spirulina to one bowl of yogurt to make green.

Stir until the mixture is an even light green color. Use spirulina sparingly or it can become bitter.

Add the strawberry or raspberry powder to another plain bowl of yogurt.

Add about 1/3-1/4 cup of powder to the yogurt, this will depend on how deep you want the color of the yogurt.

Repeat the process with the remaining fruit powder adding each color one at a time. Adding more powder to the yogurt will also increase the intensity of the fruit flavor.

In a container large enough to hold 32 oz. of yogurt, add spoonfuls of colorful yogurt to the container. For best results, divide the colors into sections and vary the sections on the next layer. Run a knife through the top to gently pull some color into the other sections, You will soon see a nice swirling effect.

Move the knife from top to bottom and then side to side.

Freeze container overnight.

Next morning, begin by preheating your oven to 400 degrees.

Open your package of Cinna-toast Eggos or Choco-toast Eggos. You will need your Eggos to be thawed in order to create the taco shape. Pop it in the microwave for a 10 seconds, or you could put them in your fridge overnight when you put your yogurt in the freezer.

If you have a taco rack for baking tacos, gently mold the Eggo Cinna-Toast over the taco rack. If you do not have a taco rack, mold aluminum foil into a solid, upright wedge. Or, just toast them!

Bake for 5 minutes at 400 degrees.

Allow the Eggos to cool for a few minutes.

Once cool you will fill your taco with a small ice cream scoop or melon baller, adding the frozen yogurt that you made the day before.